Ingredients:
2.5 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 cup coconut milk
1 teaspoon vanilla extract
1 1/2 cups shredded coconut
For Seven-minute Frosting:
2 large egg whites
1 cup granulated sugar
1/4 cup water
1 teaspoon vanilla extract
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, mix together the flour, baking soda, baking powder, and salt, then set it aside. In a large bowl, cream the butter and sugar together until the mixture is light and fluffy. Add the eggs one at a time, making sure to beat well after each addition. Gradually incorporate the dry ingredients into the butter mixture, alternating with the coconut milk and vanilla. Stir in the shredded coconut. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. As the cakes cool, work on the seven-minute frosting. In a heatproof bowl, combine the egg whites, sugar, and water. Place the bowl over a pot of simmering water, whipping continuously until the mixture forms stiff peaks. Remove from the heat and stir in the vanilla extract. Once the cakes are cooled, frost them with the seven-minute frosting. Slice, serve, and enjoy your delightful creation!
